Greek sweets of the spoon

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Sweets "of the Spoon" (Greek: γλυκό του κουταλιού) is a Greek traditional homemade fruit confectionery called spoon sweets, fruits stewed down with sugar to a desired consistency and available in a wide range of flavors. There are probably as many spoon sweets as there are fruits. They are popular in Greece and Cyprus, usually served with Greek coffee and a cold glass of water. They can also be used as ice cream toppings, or mixed with yogurt, and even spread as jams over toast for breakfast.

[edit] Description

Greek Sweets of the Spoon are said to have their origins on the Aegean Island of Chios, which is widely known for its mastic trees. The resin collected from these trees, known as "Tears of Chios", are used to make an intensely flavoured spoon sweet, popularly served in the form of a Vanilla Ipovrichio/Hypovrychio, (Greek: Βανίλια Υποβρύχιο), or a "Vanilla Submarine". This is a nugget of mastic-flavoured sugary white paste, served on a spoon and dropped into a tall cold glass of water. The Greek Diaspora has introduced this treat to other countries, as far away as Japan.[1] It is said to be the official treat of the Orthodox Patriarchate. From this form of spoon sweet developed other traditional fruit preserves.

Greek fruit preserves can be found in most Greek and Cypriot homes. They are made by slowly boiling fruit in water and sugar over several hours or days, until the syrup sets. A small quantity of lemon juice is often added to preserve the fruit's original color, as the citric acid prevents oxidation. The method of preparation is essentially similar to that of marmalade, except the fruit pieces remain intact.

Spoon sweets are usually offered to guests served by the teaspoon in a small china or crystal dish, with coffee and cold water. Most of the time they are homemade, but nowadays they can also be easily found in most supermarkets. Some of the fruits that are used to make this culinary include grapes, mulberries, bergamot, apricots, cherries, oranges, lemons, pomegranates, quinces, figs, prunes, and tangerines. Other varieties include vegetables, pistachios, hazelnuts, and other nuts, and flower petals like rose. Many fruits or parts of fruits that are normally inedible (e.g. due to sourness, such as the citrus fruits, including the peel) can be made into sweet, flavorful preserves. The same is true of nuts and some vegetables (e.g. eggplant), which are picked in varying stages of unripeness. Spoon sweets usually retain the original shape, color, aroma and taste of the fruit.